New York Times food writer Mark Bittman just produced a sensational four minute video, plus a nice introductory article, on how to make vegan chocolate pudding. Soft silken tofu and good dark chocolate are the magic ingredients. And the recipe is drop-dead simple: once you’ve melted some chocolate and made some simple syrup, you can prepare this pudding in two minutes.

What make this video so great is the foodie credibility Bittman possesses as a card-carrying non-vegan. You know that if dairy-based pudding tasted better, Bittman would go out of his way to say so. (Thanks, Michelle.) Link.